3 lbs. cabbage, finely chopped
1 bell pepper, finely chopped
2 onions, finely chopped
1 c. vinegar
1 c. vegetable oil
2 c. sugar
1 tbsp. salt
1 tbsp. celery seed

Mix vegetables in large bowl. Put remaining ingredients in saucepan. Bring to a boil. Pour over cabbage mixture. Mix well. Cool. Refrigerate. Yield: 8 to 10 servings.

NOTE: This will keep for 3 weeks. Best when 1 week old.